WOK N ROLL CHINESE RESTAURANT

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched hat and prepared food. Educated staff. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Repeat Violation Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Manager added time mark. Egg rolls. Corrected On-Site Repeat Violation Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.provided forms Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice pot. Heavy buildup Warning

Intermediate - Handwash sink not accessible for employee use at all times.bleach bottle in sink. Manager removed. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. added paper towels Corrected On-Site Repeat Violation Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided forms Warning

Intermediate - No soap provided at handwash sink. Added soap Corrected On-Site Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the reach in freezer. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Large chest freezer Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over reach in freezer. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on takeout bags on service line. Manager removed Corrected On-Site Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. All cooks. Added hats Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table. Manager removed Corrected On-Site Warning

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Countertops. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook. Educated and he washed. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Manager added time mark. Rice. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back of kitchen. Manager replaced. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Equipment throughout

Basic - Ceiling tile missing. Kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and wallet in kitchen above prep table. Manager removed. Corrected On-Site

Basic - Hole in or other damage to wall. Kitchen behind door

Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager removed. Corrected On-Site Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. 1. Reach-in freezer 2. Walk-in cooler door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. I fan cover in walk-in cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk-in cooler

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Utensils, manager placed behind counter. Corrective Action Taken

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.kitchen area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area

High Priority - Operating with an expired Division of Hotels and Restaurants license., manager paid renewal. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./ raw chicken over bok choy. Manager moved bok choy. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container./ egg rolls in walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over cooked in make table on the top. Manager changed Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ pasta (51° - Cold Holding); cabbage (51° - Cold Holding). On counter top across from wok.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time with no time mark/ garlic and oil , manager added time mark. Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection./ pasta from 30 minutes ago at 2:30( 69° - Cooling)second temp at 3:14 69° F, pork from 1 hour ago at 2:30 (47° - Cooking); second temp at 3:18 47°F. Suggested to operator to spread cooked product out to cool to 41°. Manager placed items on a sheet tray to cool. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing./ bottles of chemical in sink. Manager moved.

Basic - Ceiling/ceiling tile shows damage or is in disrepair./ near freezer chest. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment./ next to make table and wok Repeat Violation

Basic - Light not functioning./ over prep area Repeat Violation

Basic - Light shield damaged/in disrepair./ over prep area Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./ test at 200 ppm. Manager added more water to bucket test at 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./ Observed raw beef stored behind cooked beef in prep table. Manager changed flow to avoid cross contamination. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale./ Observed garlic/oil and egg rolls without dat marking. Manager placed stickers. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris and dust. / Observed on prep table across from wok.

Basic - Ceiling tile missing./ Manger put tile up. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair./ Observed in back kitchen near chest freezer.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ Observed throughout the kitchen on hood, reach-in refrigerator fryer and chest freezer.

Basic - Exterior door has a gap at the threshold that opens to the outside./ Observed on back door. Repeat Violation

Basic - Food stored on floor./ Observed oil stored under flat top. Manager moved. Corrected On-Site

Basic - In-use knives stored in cracks between pieces of equipment./ Observed between prep table and refrigerated prep table. manager removed and washed knives. Corrected On-Site

Basic - Interior of walk-in cooler door in disrepair/has exposed insulation.

Basic - Lights in food preparation area missing the proper shield, sleeve coatings or covers./ Observed in back kitchen prep area. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.